Make this podi dosa recipe and you will be in dosa heaven!
Just in case you aren’t familiar with ‘podi’, it is a spicy blend of spices and lentils that is so good on dosas. Often called ‘gunpowder’, podi is a blend I always have on hand.
How to use podi?
Podi is a south Indian spice blend. I love the flavour and there are so many ways it can be used. This morning, I decided to try it on my breakfast podi dosa. It is also good sprinkled over idlis and utapamms.
I had a little batter left over from last night’s dosa feast so why not?
The result was delicious. To make this recipe, you will first need to prepare some dosa batter. The process takes 36 hours but there isn’t a lot of work involved. The dosa batter needs to ferment for a good day for optimum flavour. Here is my dosa batter recipe.
You of course also need to make the podi for your podi dosa. Again, this is really easy to make. Here is my recipe.
Once you have both of these prepared, you are ready to cook your podi dosa!
If you like this podi dosa recipe, you might like to try some of these too…
- Heat your pan (preferably non-stick if this is your first time) over medium heat.
- When a drop of water sizzles immediately when it hit the pan, you're ready to cook.*
- Swirl the batter thinly over the surface of the pan.
- Turn up the heat to medium high to allow the dosa to brown on the bottom. As it browns, the sides of the dosa will begin to colour first. Drizzle a bit of oil around the edges to crisp them up.
- Place a few small pieces of butter on the surface of the dosa and then sprinkle generously with the gunpowder.
- When the dosa is nicely browned and crisp on the underside and cooked through, roll it up and serve hot with your favourite chutney. I like mine with red chilli chutney.
* If you find that your batter is clumping up when you cook, start again. Your pan is too hot. Turn the heat down.